Fabulous!!! Like another reviewer, I too used poblano peppers (5) and a rotisserie chicken that was shredded and I added cumin and chile powder too. I am thinking the next time I will try a light batter to the stuffed peppers and then I'll fry them to make them more similar to a rellano. Delicious, thanks!

Reviewer:

I made this a few weeks ago but I am just now getting around to rating it. I made it for Bunco Night when the theme was "sweet and spicy" (this of course being the spicy, and a trifle as the sweet). I changed a few things so I dont know if without my changes if it would've been spicy. I used a pre made cajun/bbq chicken that was already very spicy. I also made enchilada sauce and kicked it up alot, too. And I topped with a peppery and hot cheese. So with all that together it made a very spicy but DELSIH dish. Ill make again!

Reviewer:

This was great and SUPER easy! I bought some roasted hatch chiles from a roadside stand and used those. However, I didn't realize until near the end of stuffing them that I hadn't scraped out the seeds. Hooboy.
Furthermore, I had some leftover chicken that I'd baked a few days ago, so I simply shredded it for the stuffing.
When I make these in the future, I think I'll just cut off the stem (where most of the seeds hide out), discard it, and stuff the meat mixture down into the pepper that way as opposed to slicing them stem to stern and stuffing it lengthwise. It's a bit less messy and you don't risk destroying the entire in the process.
I served these with a simple black bean side dish and it was great - easy, tasty, and affordable.

Reviewer:

These are delicious. They remind me of a similar dish I get at Season's 52. I roasted the poblano's and added a few tbls of cream cheese to the filling along with cumin, paprika, and a little fresh salsa as well.

Reviewer:

Fantastic! I know the recipe was talking about poblano peppers, but I can see how it could be confusing. I made it for dinner tonight and my SO said it's "fantastico! que sabor! que rico!" If you have the opportunity, roast the poblanos on the grill over a really hot fire (like just as soon as you get the coals going). The skin will blister and blacken easily. Keep turning them until you blacken them on all sides and then toss them in a doubled or tripled plastic grocery bag and tie it shut. When the chiles are cool enough to handle, the blackened skin will be easy to remove. Run the chile under cool water to wash off the last bits of skin. At this point, if you're cooking ahead, you can pat them dry and store in the fridge overnight. Take them out and let them come to room temp before stuffing. If you're the type that likes to putz with appetizers, you can do the same thing with nice big jalapenos, but you need to remove the stem end and get the seeds.Then you'll be stuffing the chiles from that end instead of cutting a slit. This is a fantastic recipe. Thanks for sharing it.

I followed one of the other reviewer's suggestions. I used anaheim peppers by downsizing the servings to 3. The first time I did them I used all cheddar but the second time, I used the packaged mexican cheese variety (cheddar, monterey jack, etc.). Both came out wonderful. It is true. The enchilada sauce is key. I used the mild El Pato red enchilada sauce in the can. It has enough flavor without it being overly spicy.